homemade hamburger helper
hamburger helper is nostalgic for me (and maybe you, too) – i remember my mom making it for my brother & i as an easy dinner on at least a couple of occasions when we were younger. it wasn’t like we had it all the time or anything, but for whatever reason, it really stuck with me and here we are. unlike the version out of the box that i thoroughly enjoyed as a kid, this recipe has been carefully created and tweaked over time to mimic (but also maybe top) the original. very different from the boxed hamburger helper, this version is nourishing and made with simple, whole-food ingredients that you probably already have on hand. absolutely crave-worthy all year long and never fails me or my taste buds!
ingredients -
1lb ground beef
10-15 oz macaroni noodles (or whatever noodles you prefer!)
2 cups homemade bone broth
3-4 crushed garlic cloves
1 sweet onion, finely chopped
3-4 tbsp All-purpose flour
2-3 tbsp ketchup
3-4 tbsp coconut aminos
1 tsp dijon mustard
1 1/2 cups whole milk
4 oz shredded cheddar cheese
chili powder, to taste
paprika, to taste
sea salt, to taste
black pepper, to taste
Hamburger helper
heat up your dutch oven/vessel over medium-high heat until nice & hot (aka a splash of water sizzles off the surface). add ground beef, season with sea salt, and allow to brown with 1-2 tbs of butter/ghee/tallow/lard/cooking fat of choice.
after the beef has begun to brown, begin breaking the meat up and add the finely chopped sweet onion to soften. add more butter/fat if you find it necessary.
once onions reach translucency (& smell delicious), add garlic and stir in your spices (chili powder, paprika, black pepper).
cook until garlic becomes fragrant - this shouldn’t take long - and then add ketchup, coconut aminos, & dijon mustard. stir to incorporate.
add bone broth. in a small cup or glass, mix the 3-4tbsp of flour with either a bit of water or additional broth, making a paste. this is our flour roux that will thicken up the dish! add to sauce and stir until fully incorporated.
add milk and stir regularly but not constantly. letting it rest a little in between stirs allows for the roux to do it’s thing and thicken everything up. you should notice a few small bubbles begin to rise, and the sauce should look glossy + very smooth.
shred 4 oz of cheddar cheese into the sauce and stir to incorporate. taste and adjust spices and salt level to your preference. top your fav noodles with the meat sauce and curl up on the couch with your bowl + someone ya love.
recipes notes —
I refrained from listing specific amounts of each spice in the recipe as we all have different preferences. i suggest starting with a dash or two of each and going from there. you can always add more later — I know i do!
the flour roux is very integral to the recipe, so I don’t recommend skipping it. if you do, you will have a dish that resembles something much more like soup vs. hamburger helper. the roux allows for concentrated flavor + more broth per bite which is always a plus.